Baba Ghanouj is a popular Middle-Eastern dip made of roasted eggplant and spices. It is best served with pita wedges, or on vegetarian wraps in place of a meat.
Simple Low-Fat Baba Ghanouj Recipe
1 eggplant
3 TBSP chopped cilantro
3 TBSP non-fat plain yogurt
2 TBSP fresh lemon juice
2 cloves garlic
1 tsp paprika
3/4 tsp coriander
3/4 tsp salt
3 or 4 pitas, cut into wedges
In preheated 425 degrees F oven, place a pierced eggplant on a non-stick cooking sheet. Bake for 45 minutes – 1 hour until skin is soft. Let cool, peel off skin, and discard. Coarsely chop eggplant, and put into food processor with cilantro, yogurt, lemon juice, garlic, paprika, coriander and salt. Blend well. Serve with pita wedges.
